Name: Chocolate pumpkin mini cakes recipe by Kaveri Obhan at BetterButter
Cook time: 15 min
Total time: 15 min
Yield: 6
Ingredients: 1 ½ cups all-purpose flour; 1 cup sugar; 4 tablespoon cocoa powder; 1 teaspoon baking powder; ½ teaspoon baking soda; ½ teaspoon cinnamon powder; ½ teaspoon nutmeg powder; ½ teaspoon salt; 3/4 cup fresh pumpkin, peeled, cut roughly in small pieces; 1 apple, peeled and cut roughly in small pieces; 2 tablespoons refined oil; 6 tablespoons milk; For Glaze:; 1/2 cup icing sugar; 1 tablespoon milk; a few drops orange food color

ABOUT Chocolate pumpkin mini cakes RECIPE

These cute little pumpkins are made out of an eggless, moist chocolate pumpkin batter with fall spices and a sweet drippy glaze. Perfect for an autumn party or even for just disguising the pumpkin in a cake :-)

Ingredients Serving: 6

1 ½ cups all-purpose flour
1 cup sugar
4 tablespoon cocoa powder
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon cinnamon powder
½ teaspoon nutmeg powder
½ teaspoon salt
3/4 cup fresh pumpkin, peeled, cut roughly in small pieces
1 apple, peeled and cut roughly in small pieces
2 tablespoons refined oil
6 tablespoons milk
For Glaze:
1/2 cup icing sugar
1 tablespoon milk
a few drops orange food color

Instructions

Preheat oven to 180 degrees Celsius.
Grease mini bundt pans/mini cake pans or pudding moulds. Any mould that will allow you to join 2 halves of roughly semi spherical cake will work.
Place the pumpkin and apple pieces in a blender with the milk and puree until smooth.
Add oil and sugar and mix well.
In another bowl, mix all the dry ingredients.
Mix the dry and the wet ingredients until just mixed to make a smooth batter, do not overmix
Pour batter in the prepared moulds and bake for 14-15 minutes. Allow to cool completely before demoulding and glazing
After demoulding the mini cakes, join 2 halves so it looks like a spherical cake and resembles a pumpkin. Trim the bottoms if necessary.
For the glaze: mix all the ingredients until it is a smooth paste. Adjust consistency by adding a little more sugar or milk accordingly. Pour on top of the cakes
Add a herb or a leaf (i used sage leaves) and a chocolate roll to resemble the stem

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